Mini Fruit Pies with Carob and Cashew Frosting

29. March, 2009

I love bananas and cashews mixed together, it is such a creamy blend and I often use it as a frosting for cakes as well as in smoothies and ice creams. I have used this combination as a frosting for these mini pies and I think it goes well with the other ingredients. The mini pies are like small powerhouses because they are packed with slow releasing carbohydrates, protein, healthy fats, fibre and calcium. They take some time to make but you can save time by preparing the crust the day before you serve the pies and prepare the filling and the frosting on the same day. I love serving these to my dinner guests as they usually greatly appreciate the love and care that has gone into each of these pies. They are also egg free, lactose free, gluten free and vegan which in my opinion is never a bad thing.

You will need 6 muffins tins. I prefer to use silicone tins (a silicone muffins pan). You will also need a food processor. Note that you will need to soak the nuts and almods for one hour before use.

You will find cashew or almond butter in most health food stores and even in larger supermarkets (in the health food section).

Allow plenty of time when preparing these as some time is required for soaking, chilling and more.

Frosting:

1 banana, ripe

2 tablespoons cashew or almond butter

1 tablespoon cocoa powder

2 teaspoons agave nectar

Preparation

Start with the crust: Soak the nuts and almonds for 20 minutes).

Drain the liquid from the nuts and almonds and place in a food processor along with the 1 tablespoon cashew or almond butter and ¾ teaspoon cinnamon. Mix everything together for 15 seconds. You might need to scrape down the inside of the bowl. Continue blending for 5 seconds or until the mixture is coarse but sticks together when pinched with your fingers.

Divide the mixture evenly between the 6 muffins silicon tins (or you can use paper cases and a regular muffins baking pan). Press the mixture into the tins so that the sides are evenly covered.

Place in the fridge or freezer for 1 or 2 hours.

Next, prepare the filling. Drain the water from the dates and transfer dates to the food processor along with the 50 grams dried apricots, 40 grams dried apples, 25 grams raisins, 3 tablespoons cashew or almond butter and 2 tablespoons agave nectar. Blend everything together for 10 seconds. You might need to scrape down the sides of the bowl. Continue blending for 5 seconds or until the mixture is coarse (resembling minced fruit) but sticks loosely together when pinched with your fingers. Set aside.

Finally, prepare the frosting. Place the banana, 1 tablespoon cocoa powder, 2 tablespoons cashew or almond butter and 2 teaspoons agave nectar in the food processor and blend everything together for 30 seconds or until the mixture becomes light and almost frothy. You might need to scrape down the sides of the bowl. Continue blending for 10 seconds.

Now remove the muffins tin from the freezer, carefully remove the mini pie crusts from the tins and place on 6 serving dishes.

Divide the filling between the mini pies.

Drizzle the frosting on top of the mini pies and on the serving dishes. Use a piping bag (forcing bag) if you are up for a decorative touch.

Sprinkle chopped nuts or coconut flakes on top (optional).

Tips

You can freeze the mini pies and serve half frozen if you like.

The mini-pies will keep in the fridge for several days although it is recommended that the cream is prepared shortly before serving.

You can use maple syrup instead of the agave nectar.

You can use carob powder instead of the cocoa powder.

You can make your own nut butter if you prefer (such as hazelnut, cashew, almond, peanut). In a food processor, mix together the nuts and a few drops of coconut oil (or olive oil). Mix at a high speed for at least 1-2 minutes or until the mixture resembles peanut butter in texture. If you prefer, you can toast the nuts before you mix them to draw out their flavour.